Kumura Tenga
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Kumura Tenga is a refreshing and light sour curry from Assam made with ash gourd (Kumura). The word 'Tenga' in Assamese refers to anything sour, and in this dish, the tanginess usually comes from lemon juice, tomatoes, or a local fruit called 'Thekera.' It is a magnifique summer dish that is known for its cooling properties and simple, clean flavors. We usually prepare this with very minimal oil and spices to let the natural sweetness of the gourd and the sharpness of the souring agent stand out. It is a staple in Assamese households, especially during hot afternoons. It’s light on the stomach and tastes incredible when mixed with a mound of plain white rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Always add the lemon juice after turning off the heat to prevent the curry from turning bitter.
- The gourd should be cooked until soft but not mushy; it should hold its shape in the light gravy.
- Using mustard oil is essential for the authentic smoky aroma of Assamese cooking.
Nutritional Information(Per 200ml)
95 kcal
2g
5g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.